Pasta E Fagioli Recipe

Soak the dried cannellini beans in water for at least 8 hours or overnight. Drain and rinse before using.

In a large pot, cover the soaked beans with fresh water, bring to a boil, then reduce and simmer until tender, about 1 hour. Drain and set aside.

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Stir in the canned diced tomatoes (with juices), vegetable broth, soaked cannellini beans, oregano, basil, salt, and black pepper. Bring to a boil.

Reduce heat and let the soup simmer for about 20 minutes, allowing the flavors to meld.

Add the pasta to the pot and cook according to package instructions until al dente, usually about 8-10 minutes.

Stir frequently to prevent the pasta from sticking.

Once the pasta is cooked, remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.

Taste and adjust seasoning if necessary, adding more salt or pepper to taste.

Serve hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired.